Friday, September 18, 2009

Homemade Potstickers... Yummy!!

If you have been following my blog, you all know how much I LOVE potstickers!!! Quite frankly, I don't think I could live without them. Why do I like potstickers so much?? I don't know. I guess it reminds me of home. I used to have it all the time back in Korea. Then I came to America and didn't have it for so long, that I thought it didn't exist here. Then I went to a Japanese restaurant and saw "Gyoza" on the menu. I asked my friend, "What the heck is gyoza?" then she explained to me what it was. Oh the joy!! Mandu (Korean word for potstickers or gyoza) does exist in America! God bless America for it!! :) Okay, so now you know. I love potstickers and I'm sure you will see more recipes of them in the future as I continue trying to create different kinds of potstickers using different ingredients.

Okay, so this recipe is absolutely my favorite one so far!! There's a few ingredients but it's not too hard to make. You just need a little time and patience. But if you could make delicious potstickers that are way better than store-bought ones or even than the ones at your favorite Japanese restaurant, wouldn't you take an hour of your time and make these? I'm telling you. It's definitely worth it. It's also much cheaper to make at home.

Favorite Homemade Potstickers


1 lb fresh ground pork, not too lean
1 tbsp soy sauce
1 1/2 tsp salt
1 tsp rice wine
1/2 tsp sesame oil
1 firm tofu, water squeezed out and broken
(Place the tofu in the middle of a clean, thin white cloth and twist the cloth to squeeze the tofu to get rid of water. Then open the cloth and you will see dry, broken tofu.)
3 1/2 oz/100g cabbage, very finely chopped
2 tsp finely chopped fresh gingerroot
2 tsp finely chopped scallion (I didn't use any)
1/2 tsp white pepper
50 round won ton skins, about
all purpose flour, for dusting
Dipping sauce : Recipe follows


For the filling, mix the first 10 ingredients in large mixing bowl. Use your kitchen aid or mixer to stir the ingredients well, about 3-4 minutes. (If you're using hand, stir carefully, always in the same direction, to create a thick paste.) Cover and let rest about 10-20 minutes.

To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand.

Moisten the edges with water, then seal the edges.

Then fold the skin as shown in the picture. Transfer to a lightly floured board.

To cook dumplings, you can choose to steam....

or panfry them.

Yummy Dipping Sauce: 2 tbsp soy sauce/1 drop of sesame oil/1/2 tsp sesame seeds/1/4tsp red pepper flakes

Combine all ingredients in a small dipping sauce dish and stir.



  1. I hadn't eaten these until my daughter made them in her school cookery class. I am now addicted! Last time she made them she taught me how! Hooray!

  2. Oh...This is also my family favourite :D I usually make this at this once a month. My ingredients are slightly different from yours. Maybe we can exchange recipes, right? Please check under 'JiaoZI 饺子'~ Fried Dumpling.

  3. Anncoo-
    Thanks for sharing your jaozi recipe! I will check it out!

  4. Joy- That's so neat that your daughter taught you how to make potstickers. I am too addicted!!

  5. hey, this is a very nice recipe. Something which i surely need to give a try. Great clicks too

  6. Yum! This looks so much better than mine. Will definitely have to try this :)

  7. Yen learns to cook-
    I Love your blog. I'm sure that yours are fantastic! Do you have a recipe for it? I'd like to try it.

  8. I really do wonder why "gyoza" are the only ones that gets attention. I mean those dumpling things are popular everywhere in asia.

    Anyway, I might have to try your recipe, maybe minus the cabbage. I don't like cabbage. Also, I like them deep-fried. But to each her own I guess. =)

    Happy Cooking!